Butter Bean and Rice Noodle Salad
"Summery and refreshing dinner bowl today: rice noodles, butter beans cooked in turmeric and a pinch of pink salt, green beans, tomatoes, spinach, cucumber, peas, sauerkraut. I did try to take a bowl photo with dressing a few days ago and it lowkey made it look awful hahah so I chose not to repeat that mistake, but my go-to combo at the moment is a mixture of balsamic glaze, tamari and tahini, plus a very generous amount of nutritional yeast on top. Hope you’re all having a great week and happy 4th if July to all my American friends! 😊"
-- @earthofmariaa
Recipe Intro From earthofmariaa

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Prep time 10mins
Cook time 10mins
Serves or Makes: 3-4


  • 7 ounces rice noodles, cooked according to package directions
  • 2 (15 ounce) cans butter beans, drained and rinsed
  • 2 teaspoons turmeric
  • 2 tablespoons tamari, or 1/2 teaspoon himalayan pink salt
  • Handful green beans
  • 1/ 2 cup peas
  • 8 vine tomatoes, chopped
  • 2 cups spinach
  • 1/ 2 large cucumber, chopped
  • Sauerkraut, for serving
  • Dressing, of choice, for serving


  • Step 1

    Add the beans to a saucepan with the turmeric and tamari/pink Himalayan salt and stir for 2-3 minutes to heat up.

  • Step 2

    Bring a pot of water to boil. Cook the green beans and peas for around 3-4 minutes, until bright green and soft.

  • Step 3

    Serve the noodles, butter beans, green beans and peas with the tomatoes, spinach, cucumber, sauerkraut and a sauce/dressing of your choice.